Vanilla Crescent Cookies Recipe - Allrecipes.com

Vanilla Crescent Cookies

Recipe by  

"A delightfully light cookie, with a hint of vanilla. Perfect with an afternoon cup of tea."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place 1/4 cup of sugar and the vanilla bean in a food processor fitted with a metal blade. Pulse to chop the bean, then add walnuts. Pulse again until finely chopped. Remove from food processor. Add the butter and flour. Mix until well blended.
  3. Pinch off 1 inch square pieces of dough and shape into balls. Shape the balls into crescents, about 2 inches long. Place about 1/2 inch apart on cookie sheets.
  4. Bake for 10 minutes, then reduce oven temperature to 300 degrees F and bake for additional 10 to 15 minutes, until cookies are dry. Let cool on wire racks.
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Reviews More Reviews

Mar 17, 2006

A nice idea, but this cookie was so sweet it hurt my mouth. The recipe instructions do not indicate what to do with the 2 cups of sugar, so I blended them with the butter, added the flour, then added the vanilla bean/walnut mixture. I will probably make these again, but cut the sugar in half or maybe try substituting some of it with powdered sugar. Also if your vanilla beans are small, you might want to add two for more vanilla flavor.

 
Aug 07, 2005

I made these cookies when I bought my first vanilla bean. These cookics are so good I made them 5 times! Reviewed by:Jacob Smith

 

3 Ratings

Jan 14, 2009

Why 2x sugar? It sounds similar to my mother's recipe, but we never chopped up the vanilla bean into the sugar. She dipped the cookies into vanilla sugar made with a vanilla bean stored for at least a week in sugar.

 

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Nutrition

  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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